What's that you're eating?

R runscott 's method looks great. One quirk about my propane grill is that it thinks 350 degrees is "low", that's with one burner on the lowest setting and the other two off. The method I described sounds complicated, but it's essentially running from the heat, or heat management, in an attempt to do an indirect style cook on a grill that wants to burn, baby, burn. It will uncomplainingly hit 650 degrees or more at full throttle.

Good luck, trevitrace trevitrace , I'm sure it will turn out great. Hope to see pictures of the finished product.

Looking forward to smoking one myself trying runscott's method once I get the smoker in service.
 
bluemax_1 said:
Don't know how widespread the Meijer's chain of stores is, but their rotisserie chickens are really good. Way better than Walmart or Boston Market etc.
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Costco's rotisserie chicekn never disappoints & it's the cheapest but . . .

I seldom shop at Costco any more and it's not worth going to me there just for the rotisserie chicken.

So, I usually just roast or poach a whole chicken at home in the oven or on the stove
 
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JohnBarleycorn said:
R runscott 's method looks great. One quirk about my propane grill is that it thinks 350 degrees is "low", that's with one burner on the lowest setting and the other two off. The method I described sounds complicated, but it's essentially running from the heat, or heat management, in an attempt to do an indirect style cook on a grill that wants to burn, baby, burn. It will uncomplainingly hit 650 degrees or more at full throttle.
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I've only used my 3 burner propane grill to smoke tri-tips, when I'm too lazy to use charcoal.

Bought a couple of those pellet tubes to use for that purpose.

It's also hard for me to control the heat in my propane grill but the result is usually pretty good when only turn 1 burner on and the other 2 off when it's running at about 275-300 over the unlit burners & turning the meat every hr or so to keep the cook even.

When I'm really lazy, I just use the oven in the kitchen and slather the meat w/liquid smoke. 🫣

Could try using the pellet tubes in the oven in the kitchen but my smoke detectors are really sensitive and I'd probably have to keep the back door open and the "whole house fan" running w/the AC off in order to to avoid making them "go off" but it's still too hot in my area to try to do that.

LOL! ;)
 
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Lunch yesterday. A BLAST -- bacon, lettuce, avocado, swiss cheese & tomato -- sandwich w/fries & a 24 oz mug of Maui Waui.

uJ2e4Ah.jpg
 
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trevitrace said:
Recently picked up a tri-tip because I've heard it's a lovely and flavorful cut but have never done one before. Anyone here done a few and have opinions on direct for half an hour or so vs. indirect for 2 hours or so then sear?
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I have cooked many tri tip. My method of choice is. Sear over hot charcoal. Few minutes per side. Until it looks good and seared. Then off heat with the lid closed. Flip and turn every 15 minutes. When it starts firming up a little check for your desired internal temp. I shoot for 125-130.
Usually takes around 45 minutes.

And always let that baby rest for 15-20 minutes before slicing.
 
sgt1372 said:
Costco's rotisserie chicekn never disappoints & it's the cheapest but . . .

I seldom shop at Costco any more and it's not worth going to me there just for the rotisserie chicken.

So, I usually just roast or poach a whole chicken at home in the oven or on the stove
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I love Costco chicken! The price is amazing and it makes great sandwich meat to take to the cabin. The only issue I have with Costco is getting through the store and not finding things I didn’t realize I ‘needed’. 🤣
 
beeinak said:
I love Costco chicken! The price is amazing and it makes great sandwich meat to take to the cabin. The only issue I have with Costco is getting through the store and not finding things I didn’t realize I ‘needed’. 🤣
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Or trying to find the things you do want/need but can't because they've moved them to some other obscure location and you have to walk thru the entire store in order to find them . . .

which is exactly why Costco does that (so you'll buy something else and what I had to do to find some dental floss the last time I was a my local store)!!! :mad:

Even worse, finding that they've discontinued selling something that you've come to "love" and have to find it elsewhere or a substitute . . .
which has happened to me too. :mad::mad:
 
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sgt1372 said:
Or trying to find the things you do want/need but can't because they've moved them to some other secret location and you have to walk thru the entire store in order to find them . . . which is exactly why Costco does that!!! :mad:

Even worse, finding that they discontinued selling something that you've come to "love" and have to find it elsewhere or a substitute. :mad::mad:
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Thankfully my store keeps the rotis chicken, garlic shrimp, fruit, nuts, trailmix, cheesecake, water, TP, paper towels and supplements in the same places they have for the last 20 years. Everything else can be a search though!
 
JohnBarleycorn said:
R runscott 's method looks great. One quirk about my propane grill is that it thinks 350 degrees is "low", that's with one burner on the lowest setting and the other two off. The method I described sounds complicated, but it's essentially running from the heat, or heat management, in an attempt to do an indirect style cook on a grill that wants to burn, baby, burn. It will uncomplainingly hit 650 degrees or more at full throttle.

Good luck, trevitrace trevitrace , I'm sure it will turn out great. Hope to see pictures of the finished product.

Looking forward to smoking one myself trying runscott's method once I get the smoker in service.
Click to expand...
Heat management is most of the work. Today I smoked a ling cod fillet and some halibut cheeks. Because the salmon was a touch dry the other day, this time I brined the fish for 1.5 hrs, then was very careful about too much heat. Pulled the cheeks at the point shown below, and the ling cod shortly thereafter, so obviously my snake was too long (double-line of charcoal briquets). At $17.99/lb it would have been really great if we had caught our own ling cods, but it was still a great day.

fS8ITUw.jpg
 
Lays Stax has been officially replaced for me with the bag of chips as long as my arm. The hill sprints I’ve done five of the last six days say I can eat as many of them as I want. ;)

IMG_1382.jpeg
 
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